Better Than the Bird: Have a Lobster Thanksgiving!

It’s November, which means football, falling leaves, and giving thanks. Well, technically, you should give thanks year-round (because if you have Internet and are reading this, your life could be a lot worse). But I’m talking of course about that most turkey-centric of holidays: Thanksgiving. Every year in November we go fanatical for fowl in a big way. It’s estimated that ‘Mericans consumed 46 millionturkeys in 2012 alone. That’s a whole lot of bird. Why is turkey so synonymous with Thanksgiving, though? If we’re so thankful, can’t we give turkeys a year off?

“Thanks for coming to the feast, Turkey Tom! Dinner will be served shortly…”

Segueing off the above sentiment, I humbly suggest that you mix it up this Thanksgiving and serve something better than the bird: Lobster! After all, the pilgrims dined on the crustaceans at the first Thanksgiving. And if this holiday is all about giving thanks for our ‘Merican blessings, why not celebrate one of the oldest continuously operated industries in our country’s history? People were lobstering before we even signed the Constitution, for [John] Hancock’s sake!

Not 100%, but I’m almost positive this is a verbatim quote from Hancock after he signed the Constitution.

Lobster is also a perfectly-portioned protein, meaning you’re far less likely to go overboard on second (and sometimes third) helpings of turkey and sides. So pass up the poultry this Thanksgiving and instead savor one—or both—of these divine lobster dishes developed by Executive Food Editor Ann Pittman exclusively for your Better Than The Bird celebration. Have a Happy Thanksgiving, everyone! Cheers.

Stuffed Lobster TailsInstead of turkey and stuffing this Thanksgiving, try something way more elegant—lobster tails stuffed with herbed breadcrumbs and drizzled with white wine reduction. To keep lobster tails straight, before cooking, run a skewer through the center of the fan at the end of the tail and up the length of the tail.

3. Bend back the fan of each lobster tail to crack the joint. Carefully cut a slit down the top of each lobster shell with kitchen shears. Carefully remove lobster meat, reserving shell. Remove and discard intestinal vein. Arrange lobster meat onto shells, decoratively. Place on a foil-lined baking sheet.

Lobster BisqueSince you’re only using the tails for the stuffed lobster recipe above, eke the most of that other lobster meat (and the shells) with this creamy, dreamy bisque. When removing the meat from the shells, do so over a bowl and use the lobster juices in the bisque.